Cast Iron Cornbread

January 22, 2009 | By | Comments (0)

Cornbreadsl257354lGrab your cast iron skillet and start cooking up some warm, all-American cornbread. This spring you won’t want to miss the 13th annual National Cornbread Festivalin South Pittsburg, TN, and if you have some creative cornbread recipes up your sleeve you could be $5,000 richer.

Lodge Cast Iron and Martha White are teaming up and taking recipe submissions from all over the nation. After the entries are gathered they’ll pick ten finalists to compete for a chance to win the cornbread Cook-Off championship.

Last year Lori Stephens from Henderson, Tennessee took home the grand prize with her delicious Ancho Shrimp on Smoked Gouda Corncakes.

2008 National Cornbread Cook-Off Winning Recipe
1 tablespoon butter
1/3 cup sliced green onions
1 cup fresh or frozen corn kernels
1 egg
1 cup buttermilk
3 tablespoons sour cream
1 1/3 cups Martha White® Yellow Self-Rising Corn Meal Mix
1 1/2 cup shredded smoked Gouda
1/2 cup Crisco® Canola Oil
Ancho Shrimp
4 tablespoons butter
2 large dried ancho peppers (split in half and seeds removed)
1 tablespoon minced garlic
1 lb fresh uncooked shrimp, shelled and deveined
Salt and pepper to taste
1 cup canned petite diced tomatoes, undrained
Sliced green onions

Melt 1 tablespoon butter in 10-inch Lodge® cast iron skillet on medium. Add 1/3 cup green onions; cook 1 minute. Add corn; cook 2 minutes. In large mixing bowl, whisk egg. Add buttermilk, sour cream, and corn meal; whisk until smooth. Stir in cheese, corn and onions. Wipe out skillet with paper towel. Add oil 4 tablespoons oil; heat on medium high. Spoon batter into oil by 1/4 cupfuls. Cook until golden brown; turn and brown on other side. Cook in batches adding oil as needed. Drain on paper towels. Wipe out skillet.

Melt 4 tablespoons butter in skillet on medium high. Add ancho peppers; cook 3 minutes. Add garlic; cook 1 minute. Add shrimp; sprinkle with salt and pepper. Cook until shrimp turns pink, stirring occasionally. Stir in tomatoes; cook just until hot. Remove ancho peppers.

Place 2 corncakes slightly overlapping on serving plate. Top with shrimp and sauce; sprinkle with green onions. 6 servings

Good luck and I hope to see you there with a mouth full of home-style cornbread!

Here’s a How-To video to get you started.


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